Good Eating Monday: Chocolate Ice Box Cake!

Ice Box Cake is Hubby's specialty! It makes a delicious, lightly sweet cookie or cake square, depending on how you slice it!
Usually, it's just plain white lite cool whip layered with graham crackers kind of like a graham cracker lasagna.

But Cool Whip now makes "Cool Whip Mix-In's" in either Brownie or Oreo, so he's been experimenting with making Chocolate Ice Box Cake using both an 8 oz container of Lite Cool Whip and an 8 oz container of Brownie Mix-In Cool Whip.

He's tried combining the two in a large bowl to make a lighter chocolate version and he's tried using the Double Chocolate Brownie Mix-In for the bottom layer and Lite Cool Whip for the next.

Both are good, though I liked the lighter version using the two mixed together.

To make your own Chocolate Ice Box Cake you'll need:

1 10 x 13 pan

1 box of Regular Nabisco Honeymaid Graham Crackers

1 8oz container Cool Whip Double Brownie Mix-In's

1 8oz container Regular or Lite Cool Whip

(Do not use lite Graham Crackers because they don't absorb as well and do not use Fat Free Cool Whip because it's not creamy enough for best results.)

Directions:

This dessert is best if refrigerated over night prior to serving and uses roughly 2 full packs of crackers, but you have a 3rd pack available  if you need one or two more.

1) Lay down a single layer of Graham crackers over the bottom of a 10 x 13 pan, breaking into small sections for outer edges as needed. The layer won't fit pan perfectly.

2) Cover that first layer of grahams with the Brownie Mix-In Cool Whip, spreading gently with a rubber spatula.

3) Lightly place another layer of grahams over the top of the  chocolate Cool Whip Mix-Ins layer.

4) Top that layer of crackers with the plain Cool Whip, spreading gently.

5)  Top with a final layer of grahams.

6) Finished Ice Box Cake.







Cover and refrigerate overnight, then cut as desired and serve chilled.

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You can see in the photos the crackers won't meet the edges of the pan exactly and that the outer edges along two sides required smaller cracker sections broken to fit.

The Cool Whip he's using in the photos is a combined mix of the both the Chocolate & the Plain, which is also a tasty option.